Instructions: Preheat the oven to 350F. Combine the flour and salt and sift them together twice; set aside. Put the egg whites into a large mixing bowl and beat until foamy. Gradually add 1/2 cup of the sugar, and continue beating until the whites are stiff but moist, and stand in peaks that droop slightly when the beater is lifted. In a separate mixing bowl, beat the egg yolks until they have thickened slightly, then slowly add the remaining 3/4 cup sugar, and continue to beat until the mixture is thick and lemon-colored. Add the orange rind and juice and blend well. Sift the flour over the yolk mixture, and stir gently until smooth, with no drifts of flour visible. Gently stir in one quarter of the beaten whites. Pour the remaining whites on top, and fold them into the yolk mixture until smooth and blended. Spread the batter evenly in an ungreased 10-inch tube pan. Bake for about 40 minutes, or until a straw inserted in the middle of the cake comes out clean. Remove the cake from the oven and invert it. Let cool completely before removing from the pan.

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